In the hushed world of fine watchmaking, certain houses stand out for their history, passion and commitment to excellence. Lassaussois is a perfect example of this. Since its foundation by Jean Lassaussois, a true lover of fine mechanics, this Parisian address has embodied a way of life where time becomes an object of passion. The adventure began with the ‘Les

Nestled in the heart of a Mediterranean park bordering the bay of Porto-Vecchio, the Casadelmar hotel, a member of Leading Hotels of the World, has reopened for the 2025 season with a new wellness promise: its spa now welcomes myBlend, a pioneering brand from the French Clarins group. Created by Dr Olivier Courtin, myBlend is a beauty brand that redefines

Frédéric Montanaro, Raphaël Mallié and Marie-Josée Culioli-Vichera, you are the leading players in luxury real estate in Southern Corsica. After a lacklustre 2024, are you now seeing tangible signs of a recovery in the luxury real estate segment?   Frédéric Montanaro This spring has indeed seen renewed interest across the entire sector, particularly in the ‘Off Market’ segment, which includes

In Porto-Vecchio, tucked away in the narrow streets of this characterful town, a new name is making waves, combining the authenticity of Corsica with the elegance of haute patisserie: Dolc’è Arte. At its helm is Lisandra Vichera, a young island pastry chef with a brilliant career. She embodies a new generation of artisans of taste for whom emotion, precision and

In March 2025, Claudio Pezzetti, pastry chef at Casadelmar**, received the Passion Dessert title, awarded by the Michelin Guide and Maison Valrhona. « With this distinction, Maison Valrhona and the Michelin Guide reaffirm their commitment to celebrating France’s most talented restaurant pastry chefs, recognised for their exceptional mastery of the art of plated desserts and their strong ethical and environmental values.”

Your career has led you to the F&B management of Casadelmar and, in particular, the only two-Michelin-starred restaurant in Corsica. What have been the key milestones? I have a rather special relationship with Casadelmar. It’s a place that’s dear to me and with which I have a wonderful history. I returned in 2024 to take charge of the restaurant, after

Some projects take root long before they come to fruition. Dreams sown forty years ago, among rows of clementine trees swaying in the sea breeze of the Tyrrhenian Sea. Gioia is the ripe fruit of long patience, that of island farming, determined to transform its fruit, true treasures, into the emblem of a Corsica that is moving forward. It all

Manolo Teruzzi – Executive Chef, La Plage Casadelmar A native of Lombardy, Manolo Teruzzi was nurtured in the lively milieu of a family of restaurateurs, where a profound respect for ingredients walked hand-in-hand with the artistry of craft. A graduate of the Casargo Hotel School, he refined his expertise through a succession of European appointments, blending rigorous technique with unfettered

At Chez Marie: the cake praised by François-Régis Gaudry in his book “Recettes & récits. The best recipes are the ones we share.” For a 26 cm cake tin: 200 g almond flour 200 g granulated sugar, plus 70 g more for the syrup 50 g breadcrumbs (from stale bread) 30 g orange blossom water 1 packet baking powder 1 untreated lemon (zested and juiced)

On the N198, nestled between the sea, vineyards and mountains of the eastern plain, a timeless place cultivates the art of hospitality with a rare balance between tradition and commitment. Halfway between a family inn and a gourmet restaurant, Chez Marie embodies the discreet elegance of timeless Corsica. It is a place to be discovered off the beaten track, a